Ingredients:
• Prosciutto di Parma
• Arugula
• Burrata
• Red peppers
• Balsamic Vinegar of Modena PGI

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Procedure:

1. Choose a nice serving platter on which to place your Burrata and Prosciutto.

2. Add the extra virgin olive oil to a medium bowl, add the rocket/arugula leaves and

   gently toss them in the olive oil to lightly coat them.

3. Arrange the leaves on your serving platter.

4. For roasted red peppers, wash and dry 1/2 peppers, cut them in half lengthwise, and

   remove the core and seeds.

5. Place the peppers on a baking sheet lined with baking paper.

6. Place them in a preheated oven at 475 degrees for 40 minutes, until they are soft and

   well charred.

7. Cut them into chunks and add to taste on top of the salad.

8. Add the torn prosciutto.

9. Sit the ball of burrata in the centre of the platter. Add some freshly ground black pepper

   and a drizzle of Balsamic Vinegar glaze.

 

Tip: Pair the dish with a Negroni spritz, strawberry and balsamic infused sweet vermouth, Imea gin, Campari, Prosecco and orange soda